Summary
Overview
Work History
Education
Skills
Interests
Referee
Timeline
Generic
LUCAS AMKOA MARENDE

LUCAS AMKOA MARENDE

CHEF DE PARTIE
Mombasa

Summary


Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.

Overview

9
9
years of professional experience

Work History

Chef De Partie

Wells-Farmat Hotel (Char-Choma)
02.2024 - Current
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Participated in regular tastings to refine flavors and improve overall culinary offerings.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Maintained well-organized mise en place to keep work consistent.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Demi Chef De Partie

Wells-Farmat Hotel (Char-Choma)
02.2022 - 01.2024
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Grilled meats and seafood to customer specifications.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

Line Cook

Wells- Farmat Hotel (Char-Choma)
01.2021 - 01.2022
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Rotated through all prep stations to learn different techniques.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

1st Commis

Wells Farmart Hotel- Char-Choma
02.2019 - 03.2020
  • Operated all kitchen equipment safely to prevent injuries.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Rotated stock to use items before expiration date.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Trainee Cook

Travellers Beach Resort
08.2016 - 12.2018
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Sanitized all counters properly to prevent food-borne illness.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Cutting, trimming, and portioning meat, poultry, and fish according to kitchen requirements.
  • Ensure proper storage, labeling of all butchery tools, and work area.
  • Monitoring inventory and assisting in ordering meat supplies as needed.

Education

High School Diploma -

TONONOKA SECONDRY SCHOOL
Mombasa, Mombasa District, Kenya
04.2001 -

GED -

FRERETOWN PRIMARY SCHOOL
Mombasa, Mombasa District, Kenya
04.2001 -

Skills

Cooking methods

Interests

Cooking

Food Photography

Travel and adventure

Referee

Name; Rose Righa

Company; Char Choma Restaurant

Contact: +254746628433

Position: Head chef

EMAIL: righarose@gmail.com


Name; Dancun ekaka

Company; Char Choma Restaurant

Position; Chef de partie

Contact: +254701 758164

EMAIL: duncanekaka@gmail.com


Timeline

Chef De Partie

Wells-Farmat Hotel (Char-Choma)
02.2024 - Current

Demi Chef De Partie

Wells-Farmat Hotel (Char-Choma)
02.2022 - 01.2024

Line Cook

Wells- Farmat Hotel (Char-Choma)
01.2021 - 01.2022

1st Commis

Wells Farmart Hotel- Char-Choma
02.2019 - 03.2020

Trainee Cook

Travellers Beach Resort
08.2016 - 12.2018

High School Diploma -

TONONOKA SECONDRY SCHOOL
04.2001 -

GED -

FRERETOWN PRIMARY SCHOOL
04.2001 -

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LUCAS AMKOA MARENDECHEF DE PARTIE